Joojeh Kabab (Jujeh Kabob) is one of the most common Iranian kebabs made with chicken meat and also is one of the most popular Iranian cuisines, which is served in many restaurants. The ingredients of this delicious kebab include chicken meat and flavors for making chicken meat softer and more delicious. With the ingredients listed in this recipe, you can prepare kebabs for 4 people.
What is Joojeh Kabab (Kabob)?
Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine. You can find different types of Kebabs in Persian restaurant menus. Kebab Koobideh, Kebab Barg, Shishlik or Shish Kebab and Kebab Torsh are other delicious kebabs you can try.
Joojeh kebabs are marinated chicken meat threaded on skewers and grilled over fire or charcoal grill. Certainly, it is easy to chicken kebab and it does not take much time. For these delicious Jujeh Kebabs, you can use white meat from the chicken breast or if you want more juicy kebabs you can use meat from the chicken thigh.
What to serve with Joojeh Kabab (Persian Grilled Saffron Chicken)?
You can serve Joojeh Kabab with Persian rice, Taftoon or Lavash bread. Other side dishes that you can serve with Joojeh Kabab include grilled peppers, tomatoes, and onions. You can also serve Jujeh Kabab with fresh vegetables, torshi (Persian pickles) and french fries.
If you make this Jujeh kebab recipe, be sure to leave a comment or give this recipe a rating! I love to hear from you guys! And of course, if you do make this recipe, take a look at other Persian food recipes like Tahchin or Baghali Polo.
- 5 chicken breasts
- 2 onions
- 1/2 cup oil
- 1/3 cup bloomed saffron
- 5 tablespoon fresh lemon juice
- 4 big tomatoes
- Salt and pepper
Cut chicken breasts into thin strips and shreds each strip into smaller pieces. Chicken pieces should not be too large and not very small. Pour chopped chicken breasts into a bowl.
Slice the onions and add them to chicken breasts.
Add the oil to chicken and onion chips. Stir some salt and pepper and grated ginger (if you wish) over them. Mix thoroughly until chicken pieces are completely soaked. The use of oil avoids the chicken to harden when left in lemon juice.
At the end, add 3 tablespoons of lemon juice and liquid saffron and make sure that all the pieces are fully covered with the sauce. Then cover the dish with a plastic wrap and place it in the refrigerator for 8 to 3 hours to be tasted.
Lay out all the pieces of chicken on the prepared baking sheet then thread the chicken pieces onto metal skewers.
Cook the chicken pieces at least 5 to 7 minutes on each side.